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Earl Grey Creme Brulee Pie Recipe

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4 from 1 review

This Earl Grey Creme Brulee Pie is a sophisticated dessert combining the rich, creamy texture of classic creme brulee with the subtle, aromatic flavor of Earl Grey tea. Encased in a gluten-free chocolate pie crust, this recipe offers a delightful balance of creamy custard, fragrant tea, and a perfectly caramelized sugar topping, finished with fresh berries for a fresh burst of flavor. Ideal as an elegant treat for special occasions or anytime you crave a luxurious dessert.

  • Total Time: 55 minutes plus 3 hours chilling
  • Yield: 8 servings

Ingredients

Custard

  • 1 vanilla bean (or 2 teaspoons vanilla paste, can be substituted with vanilla extract)
  • 2 cups heavy whipping cream (35%)
  • 2 tablespoons Earl Grey tea (optional)
  • 5 large egg yolks
  • ½ cup granulated sugar
  • ⅛ teaspoon sea salt

Pie Crust and Topping

  • 1 pie crust (Mi-del chocolate gluten free pie crust recommended)
  • 3 tablespoons granulated sugar (for topping)

Garnish

  • Fresh berries (for decoration and serving)

Instructions

  1. Preheat Oven: Preheat your oven to 325°F (165°C) to prepare for baking the pie.
  2. Prepare Vanilla and Cream: Slice the vanilla bean pod lengthwise and scrape out the seeds. Place both the seeds and pod into a medium saucepan along with the heavy cream and Earl Grey tea leaves if using.
  3. Heat and Steep: Warm the cream over medium-low heat until steaming hot but not boiling. Remove from heat and allow the vanilla and tea to steep for 10 minutes to infuse flavors.
  4. Mix Egg Yolks: While the cream steeps, whisk together the egg yolks, ½ cup granulated sugar, and sea salt until just combined, avoiding foaming.
  5. Strain Cream: Remove vanilla pod and tea leaves from the cream, squeezing out any flavorful liquid. Strain if using loose leaf tea to ensure clarity.
  6. Combine Mixtures: Gradually add the warm cream to the egg mixture in small increments (about half a cup at a time), whisking continuously to temper the eggs and create a smooth custard.
  7. Assemble Pie: Place the pie crust on a large baking pan. Pour the custard mixture into the crust; if using a crumb crust, pour carefully over a spatula to avoid disturbing it.
  8. Bake: Bake for 30 to 35 minutes until the custard center is set but still slightly jiggly, similar to jello. Remove from oven and let cool to room temperature, then refrigerate for at least 3 hours to chill completely.
  9. Caramelize Topping: Before serving, sprinkle 3 tablespoons of granulated sugar evenly over the pie’s surface. Place the pie under the oven broiler on the top rack and broil carefully until the sugar melts and caramelizes, about 1-2 minutes. Watch closely to prevent burning.
  10. Cool After Broiling: Transfer the pie to the freezer for 15 minutes to chill the caramelized sugar topping and prevent heat from softening the custard center.
  11. Slice and Serve: Crack the hardened sugar crust gently with the back of a spoon to ease slicing. Cut into slices and serve with fresh berries for an elegant presentation.

Notes

  • If you do not have a broiler, a kitchen torch can be used to caramelize the sugar topping, though it may take longer and heat the pie less.
  • The vanilla bean can be substituted with vanilla paste or vanilla extract if fresh vanilla bean is unavailable.
  • The pie crust used in the recipe is gluten-free chocolate, but any preferred pie crust can be used.
  • The center of the pie should be slightly jiggly after baking; this texture is essential for a perfect creme brulee consistency.
  • Be cautious when broiling the sugar topping as it can quickly burn; constant supervision is recommended.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French-inspired
  • Diet: Gluten Free

Find it online: https://recipesvibe.com/earl-grey-creme-brulee-pie-recipe/